Brawn with chicken liver, carrots and fresh herbs

Brawn with chicken liver, carrots and fresh herbs

Making aspic yourself takes a little time, but it’s worth it, because homemade meat aspic tastes especially good. The cold appetizer, i.e. meat or vegetables pickled in jelly, is a popular snack dish and an indispensable part of German cuisine.

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Brawn with chicken liver, carrots and fresh herbs

SERVINGS

0 persons

CUISINE

Continent

PREP TIME

0 mins

COOK TIME

0 mins

Other time

0 mins

TOTAL TIME

2 mins

Ingredients

  • 500 g poultry liver
  • 1,5 kg chicken parts, chicken giblets
  • 2 liters water
  • 2 carrots
  • parsley root
  • celery root
  • 2 onions
  • 40 g gelatine, to 1 liter of broth
  • peppercorns, to taste
  • bay leaves, to taste
  • salt, to taste

Instructions

  1. Rinse all the poultry innards under the running water and put them in a saucepan.
  2. Cover with water and cook for two hours.
  3. 30 minutes before the end of cooking, add peeled onions, root vegetables (carrot, parsley and celery), as well as peppercorns, bay leaves and salt.
  4. Strain the broth.
  5. Cut the chicken giblets into bite-sized pieces.
  6. Return the giblets to the broth and simmer for 20 minutes.
  7. Soak the gelatin in the boiled cold water (8 parts water to 1 part gelatin).
  8. Add the softened gelatin to the broth with the giblets, bring to a boil, but do not let it boil.
  9. Allow to cool and divide into deep bowls.
  10. Put the aspic in the refrigerator to set.
  11. Before serving, cut the aspic into pieces and serve with bread and mustard.

Equipment

  • Pot
  • Colander
  • Knife
  • small bowl

PREP TIME

0 mins

COOK TIME

0 mins

Other time

0 mins

TOTAL TIME

2 mins
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